Kevin, in this recipe could the Not/sugar just be left out or must it be replaced by something else?

Tweaker, I did this on the fly last night. I took the basic Toll House recipe and LC'd it. I like the results I get with not/Sugar which is why I use it in so many of my recipes. I am sure there are subs you could use but without experimenting to see if they would work in this case it would be nothing more than a shot in the dark. A blend of Xanthan and Guar might work but I don't know the amounts to tell you. PolyD would also work but will change the texture some......but I'm not saying that would be a bad thing. If you leave it out the Isomalt might be enough to carry the texture .....but again that is just a guess.

Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.? I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.

Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.? I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.

My guess is the gums will give you a chewy but a little cakey cookie where the polyD will be more raw and gooey.

Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.? I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.

I wouldn't use 2 Tbsp of just xanthan/guar gum. The usual rate is 1/2 to 1 tsp. xanthan per cup of flour.

I have used polydextrose AND Not/Sugar together. The Not/Sugar made a big difference. The first batch had just the polydextrose. It tasted good, but was flat. Then I added some Not/Sugar. That batch was perfect.

I freely admit to being an Idea Thief, a Recipe-combiner, major Tweaker...and Choco-holic :blush:
...so if ya see ingredients that look familiar, I stole the ideas from you...All Y'all. ..Thanks.

(my 17 yo GrandSon just left, with a half-dozen cookies in his belly---PLUS 2 Doz. "to go" in a Ziplock bag)

In the pics, the very small cookie is one of a few I made without Cream added...the others are with cream...some have only choc chips, some have both chips and pecans..
.................................................. ..............................................Kick it up several Sinful notches- the Devil made me do it- Triple Chocolate Cookies

Nigel...for me personally, I don't really care who claims a recipe as "theirs"
after its Tweaked; just think its courteous to give Credit to the ones who have come up with origional ideas, and acknowledge it....

As I stated above, I used Tweaked ideas from several recipes posted, and also incorperated some of my own ideas..so I credited "All Y'all" who inspired me..

Nigel...for me personally, I don't really care who claims a recipe as "theirs"
after its Tweaked; just think its courteous to give Credit to the ones who have come up with origional ideas, and acknowledge it....

As I stated above, I used Tweaked ideas from several recipes posted, and also incorperated some of my own ideas..so I credited "All Y'all" who inspired me..

thank you for explaining this to me. I think all the rest of the people are ignoring me

I understood your post perfectly and you are about the only person on here that will take the time to answer my questions.